Our editors pick the best of the web’s booze writing. This week: Goan single malt, a restaurant with its own psychologist, Gascony’s favourite brandy, a pet nat-heavy wine list, and a guide to glassware.
Rethinking Sparkling Wine Alternatives [Imbibe]
Imbibe finds out how Parachute in Chicago is going beyond champagne and prosecco in by going heavy on the pet nats (petillant naturel) at their restaurant. Lightly fizzy, fun, and food and budget-friendly, it’s a style that’s worth some consideration on any serious sparkling wine list.
Discovering the Joys of Armagnac [The Daily Beast]
In an excerpt of his latest book Duck Season, David McAninch captures the allure of armagnac.
A Scottish-style Whisky with Indian Characteristics [Roads and Kingdoms]
Tropical Goa is far from the temperate climes of Scotland, but a distillery there is making an Indian single malt that captures the region’s balmy disposition. With a fruitier character and a mineral profile that mirrors its seaside location, its flavours has captivated critics such as Jim Murray.
Stressed by Success, a Top Restaurant Turns to Therapy [New York Times]
Restaurant El Celler de Can Roca in Spain has employed a rather unique person to help it stay in the race as one of the world’s best fine dining experience: a psychologist. The New York Times explores how she helps to defuses tension in a place full of knives and high heat.
The Ultimate Guide to Glassware [Fairmont]
A handy visual guide to some of the most common glasses that show up in a cocktail bar. Slightly reductive, but a good way to get a handle on the family of drinkware we take for granted.